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Monday, September 16, 2013

Homemade Eggplant and Salami Pizza

Well, sort of homemade. I start with a refrigerated dough (Pillsbury-brand thin crust). This is always so yummy. I don't know why I don't make this more often, because it is not difficult and not that time consuming.

For some reason that I can't remember, my husband and I started putting eggplant on our pizzas at home. Thinly sliced zucchini is good as well, but I just love the taste of eggplant. Eggplant and tomatoes are always a good combination. Add in some cheese and you've got a winning combo.

Saute the onions in the olive oil until they are translucent. Add in some tomato sauce and paste and stir well and bring to a slight boil. Add in the roasted red peppers, pepper flakes, and salt/pepper. Boil for a minute or so and then lower heat and allow it to simmer for a few minutes.

Puree mixture and keep it warm until you are ready to add it to your pizza.

I like my sauce a little spicy. I think it works well since the pizza crust I buy has a slightly sweet taste.

For the pizza in the picture, I made half with eggplant and half with salami.

I baked the sliced/peeled the eggplant and then sprinkled it with salt and left it in a large colander for 15-30 minutes. I rinsed it off well and then baked it and the salami in a 375 degree oven for a few minutes before cooking the pizza crust. I wanted the salami a bit crispy and the eggplant to be cooked through (the pizza once assembled doesn't bake very long).

The crust pre-bakes for a few minutes, and then you pull it out of the oven and add your toppings. I put down the sauce, a little cheese (Italian blend), the vegetables/meat and then more cheese. I added mozzarella on top of the eggplant and feta on top of the salami.

You can also sprinkle red pepper flakes on top of the vegetable/meat instead of (or in addition to) putting them in the sauce.